Poached chicken involtini with tomato, bocconcini and sage
Poached chicken involtini with tomato, bocconcini and sage
Ingredients
For the sauce
- 2 x 400g cans no-added salt diced tomatoes
- 1 red onion, finely chopped
- 1 celery stick, finely chopped
- 2 garlic cloves, crushed
- 125ml (1/2 cup) water
- 1 tbsp balsamic vinegar
For the involtini
- 2 (about 250g each) chicken breast fillets
- 8 fresh sage leaves
- 60g bocconcini, torn
- 2 tsp finely grated lemon rind
For the polenta
- 1L (4 cups) water, extra
- 170g (1 cup) instant polenta
To serve
- Baby carrots, steamed
- Green round beans, steamed
Instructions
- 1
Process tomato in a food processor until smooth.
- 2
Heat a saucepan over medium heat and spray with oil. Cook onion and celery, stirring occasionally, for 5 minutes or until soft.
- 3
Stir in garlic for 1 minute or until aromatic.
- 4
Add tomato, water and vinegar. Bring to boil. Reduce heat to low and simmer for 10 minutes or until mixture reduces slightly.
- 5
Meanwhile, cut each chicken breast in half horizontally. Place 1 piece of chicken between 2 pieces of baking paper. Beat with a rolling pin or meat mallet until 3-4mm thick. Cut in half. Repeat with remaining chicken pieces.
- 6
Place a sage leaf in the centre of each piece of chicken. Top with bocconcini and sprinkle with lemon rind.
- 7
Roll chicken to enclose filling and secure with toothpicks.
- 8
Add the chicken to tomato mixture and simmer for 10 minutes or until the chicken is cooked through.
- 9
Bring the extra water to the boil in a large saucepan over high heat. Reduce heat to low.
- 10
Add polenta in a slow, steady steam, stirring constantly. Stir for 2-3 minutes or until tender.
- 11
Remove from heat. Season with pepper.
- 12
Divide polenta among shallow bowls. Top with the chicken and sauce. Serve with the steamed carrots and beans.
